Wild Rice and Turkey Casserole

Wild Rice and Turkey Casserole

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
NWANEK
Recipe by  NWANEK

“Great way to use up leftover turkey, really different casserole good enough for company. Fast and easy.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring 2 1/4 cups water, rice mix plus seasoning pack, and 1 tablespoon butter to a boil in a covered saucepan. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 25 minutes.
  3. Stir turkey, cream of chicken soup, celery, 1 cup water, water chestnuts, onion, and soy sauce into wild rice until well mixed. Transfer turkey mixture to a 3-quart baking dish. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter. Sprinkle buttered bread crumbs over turkey mixture.
  4. Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

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Reviews (4)

Rate This Recipe
Edward1113
4

Edward1113

I made this recipe last week and it was wonderful. I substituted cream of mushrooom soup for the cream of chicken. everyone who had it cleaned their plates!

Brocks
1

Brocks

This casserole is a litle bland. Next time I will add more spices.

angie
1

angie

I personally liked the recipe. My husband ate it, but he wasn't thrilled with it. I guess he thought it was bland, so he put Tobasco on it. I made it exactly, but didn't have an onion. I'm also confused by the butter to breadcrumps ratio because I used 4 T of butter and it didn't come close to blending with all the bread crumbs, therefore leaving a dry layer on top of casserole after baking, which I just basically scooped off. Maybe I was supposed to use real bread instead of the canned bread crumbs??

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 361 cal
  • 18%
  • Fat
  • 12.7 g
  • 20%
  • Carbs
  • 34.6 g
  • 11%
  • Protein
  • 26 g
  • 52%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 1370 mg
  • 55%

Based on a 2,000 calorie diet

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Turkey Wild Rice Soup II

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